Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process

Document Type : Research Article

Authors

1 pHd Student, Department of Food Science and Technology, Agriculture Faculty, Urmia University, Urmia, Iran

2 Associate Professor, Department of Food Science and Technology, Agriculture Faculty, Urmia University, Urmia, Iran

3 Associate Professor, Department of Food Science and Technology, Agriculture Faculty, Urmia University, UrmiaT, Iran

Abstract

Purification is one of the main step in the sugar production, in which the purity of the raw juice increases by elimination of impurities. In this study, the efficiency of pectinase enzyme was studied to remove the pectic substance and improve the quality of raw sugar beet juice. Therefore, the effect of enzymatic pre-treatment in combination with lime treatment (4-20 kg/m3) on purification indexes (viscosity, turbidity, color, purity and colloid concentration and total proteins) was investigated. The results showed that the combination treatment significantly reduced the viscosity in comparison with the conventional purification process. The removal efficiency of colloidal and proteins was also facilitated by enzymatic treatment. In addition, the results showed that the improving of purity was approximately equal in the combined treatment of 8 kg/m3 with lime treatment of 20 and 30 kg/m3, and did not show significant differences (P 50%) and save the cost of sugar production.

Graphical Abstract

Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process

Highlights

  • Purification of raw sugar beet juice is one of the main steps in the process of sugar production.
  • Pectinase has a potent ability to remove the pectic compounds from the raw sugar beet juice.
  • Enzymatic pre-treatment facilitates the removal of colloidal compounds and proteins from the raw sugar beet juice.
  • Use of pectinase can significantly reduce the consumption amount of lime in the purification of raw sugar beet juice.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 6, Issue 1
November 2018
Pages 45-54

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History

  • Receive Date: 26 April 2018
  • Revise Date: 23 June 2018
  • Accept Date: 25 June 2018

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